How to make

1. Preheat oven to 180C.
2. Grease and line a slice tray.
3. Combine honey, peanut butter, sugar and butter in a saucepan over medium heat. Cook until butter is melted and sugar is dissolved.
4. Combine remaining ingredients in a large bowl.
5. Pour over hot syrup and stir to combine.
6. Press mixture into slice tray and bake for 10-15 minutes or until golden brown.

How to make

1. Slice strawberries length ways and drop 2-3 slices in to each popsicles mould.
2. Place a few raspberries and blueberries in each mould and top with coconut water.
3. Insert sticks and place in freezer for several hours until solid.
4. To serve – remove from freezer and place on bench for a few minutes for easier removal.

How to make

1. The night before: Combine almond milk, vanilla extract and chia seeds in a covered container- make sure mixtures has been stirred well.
2. To assemble: Stir Chia Pudding, slice peach and strawberries. Layer Chia Pudding, Clusters, Yogurt and Fruit in a cup or bowl.

How to make

1. Rinse Quinoa under running water and transfer to large nonstick pan.
2. Add water and pinch of salt and bring to a boil.
3. Reduce to simmer and cook for 10-15 minutes or until tender.
4. Remove from heat and toss through pistachios, raisins, pomegranate and continental parsley.
5. Grill.

For the Dressing:

1. Toast cumin seeds in a small, heavy pan for 1-3 minutes until darkened and fragrant.
2. Remove from heat and all to bowl with all ingredients, stirring well.
3. Dollop on top of salad for serving.

How to make

1. Preheat oven to 190C.
2. Slice pumpkin in half lengthways and scoop out seeds. Place on a tray and drizzle with 1 Tbsp oil.
3. Bake in oven for 40-45 minutes or until the pumpkin is fork tender.
4. When pumpkin is cool enough to handle, scoop out the flesh leaving a 2cm border.
5. Add onion, celery, garlic and olive oil to a non stick pan and cook for 8-10 minutes until softened.
6. Once cooked add to a bowl with breadcrumbs, sage, cranberries, and butter. Mix well.
7. Spoon mixture into hollowed pumpkins and return to over for 10-12 minutes, or until filling is hot and golden brown.

How to make

1. Preheat oven to 190C.
2. Add onion, celery, garlic and olive oil to a non stick pan on medium heat and cook for 8-10 minutes until softened.
3. Once cooked add to a bowl with breadcrumbs, sage, cranberries, and butter. Mix well.
4. Clean the cavity of the chicken and fill with the stuffing mixture.
5. Tie the legs of the chicken.
6. Place the chicken, breast side up, in an oven tray on top of a pan trivet.
7. Pour water into pan and place into the oven.
8. Spread 1 tbsp of butter over the chicken skin.
9. Roast for 75 minutes (or until cooked through) and skin is golden brown.
10. Rest for 15 minutes in a warm place and carve to serve.

How to make

1. Cut dates length ways but not separated (think a hot dog).
2. Place slice of camembert inside.
3. Slice prosciutto lengthwise and wrap around date and cheese.

How to make

1. For the Cake:
   1. Preheat oven to 180C.
   2. Grease baking pan in butter and dust with flour.
   3. Combine Almond Meal, Polenta, Baking powder and corn flour. Set aside in bowl.
   4. In a separate bowl, Whip butter and sugar until fluffy.
   5. Add egg Yolk and mix until combined.
   6. Fold yoghurt and lemon juice into egg mix.
   7. Mix wet mixture into dry ingredients.
   8. Whip 4 egg whites with 100g sugar. Fold into cake mix.
   9. Pour into tin and bake for 40 min or until a skewer inserted comes out clean.

   For the Icing: (apply to a cooled cake)

   1. Mix icing sugar and 2 tbsp of yoghurt until smooth. Drizzle over cake.
   2. Sprinkle with crushed Pistachios.

How to make

1. Slice Brie into 24 wedges and lay 1 slice on top of one dried apricot.
2. Press coarsely chopped almonds into slice of cheese and serve with a toothpick.

How to make

1. Preheat oven to 190C
2. Beat butter, sugar and vanilla extract together until light and smooth.
3. Add flour and stir to get a smooth paste.
4. Cut cranberries into small pieces and add half the cranberries to flour mixture.
5. Turn out flour mixture onto a work surface and roll to get 1cm thick.
6. Sprinkle with remaining cranberries and roll with pin to press into mixture.
7. Sprinkle with remaining sugar. Cut into rounds or finger, place on lined baking tray and chill in the fridge for 20 minutes.
8. Bake in the oven for 15-20 minutes or until pale golden-brown.

How to make

1. Heat olive oil in a large pan, season chicken thighs and brown turning only once (approx. 6 minutes)
2. Combine stock, lemon zest and juice, garlic, wholegrain mustard, and thyme in slow cooker and stir to combine.
3. Add chicken thigh and cover with onion and dried apricots.
4. Cook on high setting for 3-4 hours.
5. Stir through flat leaf parsley before serving.
6. Serving suggestion: serve over white or brown rice, or cous cous.

How to make

1. Mix all dry ingredients in a bowl.
2. Stir hazelnuts, oil and milk into dry ingredients.
3. Place batter into mug ensuring enough room for the cake to rise.
4. Put mug into microwave on top of a paper towel and microwave on high for 70 seconds (for 950 watt microwave on high power).
5. Pull mug out of microwave, unwrap ice cream and place ice cream into mug cake (use spoon to create a hole/space if needed).

How to make

1. Wash potatoes (whole and unpeeled) and place in a large saucepan filled with cold water.
2. Bring to the boil and then simmer until the potatoes are tender.
3. Drain, peel and mash! Let cool. You should have roughly 700-750g of cooked potatoes.
4. Break the eggs into a bowl and whisk lightly.
5. Make a well in the center of the cool cooked potatoes and pour eggs into the well. Sprinkle salt and pepper and mix in with the potatoes.
6. Add 2/3 of the flour, mixing it in with the potatoes. Add a bit more of the flour and then bring it together with your hands.
7. Use the remaining flour to dust your work surface and tip the potatoes onto your workbench and work the dough (not too much). Shape into a large log, adding more flour on your bench if needed.
8. Cut pieces that are about 2cm long and roll them in a bit of flour.
9. Have a small pot of salted water ready on low heat and steady boil to test the first few gnocchi. Drop in a few gnocchi and scoop up with a strainer as soon as they float (will only take a minute or two). Taste them for salt and for texture – they should stay together and be soft but with texture. If they fall apart, add a bit more flour.
10. Repeat with the remaining potato dough.
11. To cook, bring a large pot of salted water to a low steady boil. Gently drop the gnocchi in the water in batches, and cook them a few minutes until they rise to the surface. The potatoes are essentially already cooked so you will just need to heat the gnocchi through.
12. Lift the cooked gnocchi out of the water carefully on warmed plates. Spoon over Community Co tomato sauce and top with Community Co Shredded Parmesan Cheese.

How to make

1. Combine ingredients into blender. Puree until completely smooth.
2. Serve in a bowl and top with your favourite fruits, nuts and seeds.

How to make

1. Grease and line a 20cm square brownie pan, pre-heat the oven to 160C.
2. In a pan gently melt the butter and chocolate – do this over a really low heat and stir regularly – take it off the heat before it’s fully melted and set aside to cool, stirring again as it melts.
3. In a large bowl beat the eggs and sugar with an electric mix for about 6 minutes until it doubles in volume and becomes pale, light and airy then pour in the melted and cooled chocolate and gently fold in until it’s fully combined.
4. Sieve in the flour, salt and cocoa and again, gently fold in, then crumble in the cake or pudding, including any icing or marzipan and pour the mixture into your brownie pan.
5. Bake on 160C for 25 mins then remove from the oven and let it cool in the tin – cut into squares and serve.

Tips:

(Optional)
Serve with Community Co Vanilla Bean Ice Cream

How to make

1. Place the first mud cake on a plate.
2. Top with a layer of chocolate ice-cream and add the second mud cake on top.
3. Working quickly, cover with the rest of the ice-cream, using a spatula to smooth as you go.
4. Freeze for at least 4 hours.
5. Just before serving, break the chocolate into pieces and melt in the microwave, stirring it every 30 seconds until nice and smooth.
6. Move your cake from the freezer to a cake stand, spoon the melted chocolate over the top of the cake, allowing it to drip down the sides (it will set fast against the ice-cream).
7. Working quickly, decorate with caramel popcorn.
8. Serve immediately.

How to make

1. Combine the strawberries and blueberries in a medium-size bowl. Drizzle with balsamic and oil
2. Sprinkle with salt and toss through half the feta
3. Fill a serving bowl with spinach and rocket and toss through ½ berry mix
4. Top with the remaining berry mix and feta

How to make

1. Preheat the oven to 200C
2. Finely dice onion
3. Add oil, garlic, onion and tomatoes into a baking pan. Bake for 15 mins
4. Carefully remove the dish from the over. Add uncooked rice and stock and put back in for 20 mins, stirring halfway through
5. Finley chop chives
6. Remove from oven and stir in cheese
7. Serve with a side salad

How to make

1. Pour warm water into a bowl and sprinkle in yeast sachet. Combine with a fork and leave to stand for about 5 minutes. It should become foamy.
2. Whisk oil and salt into the mix, then sift in the flour and baking powder 1 cup at a time and stir. The dough may look a bit dry.
3. Sprinkle some flour onto a clean bench, and place dough onto worktop.
4. Knead the dough until it becomes elastic. This should take about 2 minutes.
5. Thinly coat a bowl with oil, and place the dough inside. Cover and set aside in a warm environment for about 45 minutes, or until the dough has doubled in size. Punch the dough down, cover, and let it sit for another 30 minutes.
6. Split the dough into 8 even portions and roll out into circles 1cm thick. Sprinkle cheese over 1 half and place 2 slices of tomato and ham on top of the cheese. Fold the other side of the dough over and press edges together. Brush with extra olive oil.
7. Place onto a hot, lightly greased barbecue and cook for 2-3 minutes or until charred. Flip and cook for another 1-2 minutes.

How to make

1. Toast the pine nuts. To do this, all you have to do is place them in a dry pan (you don’t need oil) and toast on medium to low heat for 3 mins, stirring occasionally. Once toasted, place in a bowl to cool.
2. Depending on the strength of your blender, you may need to chop the kale into smaller pieces. You can do that now.
3. Once the pine nuts have cooled a little, place all ingredients in a blender and whizz until smooth.
4. The kids can pour the sauce over cooked spaghetti.

How to make

1. Line a square cake tin or loaf tin with baking paper.
2. In a large bowl, combine all dry ingredients.
3. In a small pot over medium heat, mix the coconut oil, maple syrup and vanilla. Pour into dry ingredients and combine well
4. Gently press ingredients into tin. Cover with plastic wrap and put in fridge to set.
5. Once set, cut into squares and enjoy!

How to make

1. In a pot, boil stock. Add the cous cous and spice mix. Remove from the heat and set aside, covered, for 5 mins.
2. Separate the couscous grains with a fork. Add all the remaining ingredients and mix well.
3. The kids will love forming little cakes with their hands.
4. Spray a pan with the Community Co Extra Virgin Olive Oil Spray and cook the cakes until golden on each side. It should take about 4 mins each side.

How to make

1. Preheat oven to 230 degrees
2. Trim off the green leaves of the leek. We won’t be using them in this recipe, but you can save them for soups or stock recipes! They’ll keep in the freezer for up to 3 months.
3. Slice the white of the leek in half lengthways and dice into chunks. Thinly slice the spring onions. Remove the woody end of the asparagus, about 2cm from the bottom, and cut into 2cm long pieces. Peel and thinly slice the shallot and juice the lemon.
4. Heat some oil in a pan on medium heat. Add leek, cook for 2-3 mins or until softened, stirring occasionally. Add green onions, asparagus, salt and pepper. Cook for another 1-2 minutes. Set aside.
5. Crack an egg into a large bowl and beat until combined. Add milk, cheese, salt and pepper and stir. Add the cooked vegetables next.
6. Place the pie crust on a baking tray and pour egg mixture in. Top with the feta.
7. Bake for 25 minutes, remove from the oven and stand for 5 mins before serving with your favourite salad.

How to make

1. Preheat the oven to 180 degrees. Peel and chop the sweet potato. Place onto a baking tray and toss with 1tbsp of olive oil and a sprinkle of salt and pepper. Bake for an hour or until golden.
2. In the meantime, heat the remaining oil in a pot and add leek and thyme. Sautee until tender. Add 1L of stock and bring to the boil.
3. Stir through the barley, then reduce heat and simmer with the lid on for 20 mins. Stir occasionally.
4. Add the extra stock and simmer with the lid off for 10 mins, stirring occasionally.
5. When the sweet potato has finished cooking, fold through with the cheese and spinach.

How to make

1. Preheat oven to 180°C (fan forced). Spray a baking tray with cooking oil.
2. In separate dishes, place flour, beaten eggs and breadcrumbs.
3. Stir the grated cheese through the risotto.
4. It’s time to make the arancini! The kids will have so much fun rolling balls of risotto! Roll each ball in the flour, dip in the egg, then coat in breadcrumbs.
5. Place onto baking tray and bake for approximately 20 minutes, turning once midway

How to make

1. Preheat oven to 190 degrees and line a baking tray with baking paper.
2. Add water in a pot over medium heat. Add spices and stir. Add black beans, then bring to a boil. Reduce heat to a simmer and cook for 5-7 minutes, then mash to desired consistency. Rest covered, for 5 minutes.
3. Use a knife to cut out Jack-O-Lantern faces in 4 of the tortillas.
4. Place the uncut tortillas onto the baking tray. Make sure they don’t overlap.
5. Get the kids in the kitchen! They can spread some of the bean mix onto the base of the uncut tortillas and then sprinkle with cheese.
6. Place the Jack-O-Lantern faces over the top and bake for 5 minutes.
7. Serve and enjoy!

How to make

1. Cut the tofu in half through the middle to make 2 thinner blocks. Wrap in a tea towel and place on a cutting board. Place a heavy item such as a thick book on top to press out the water. Leave for a about ½ an hour.
2. In the meantime, mix the corn flour, cornmeal and salt and pepper together in a bowl for the coating.
3. You can also use this time to make the sauce. Whisk all sauce ingredients in a small pot and cook over medium to high heat for 5 minutes or until thickened.
4. When the tofu has finished pressing, cut into cubes, and coat well with the coating mix.
5. Heat the oil in a fry pan. Add the tofu and cook until crispy on all sides. Place on a plate lined with paper towels to remove excess oil.
6. Blanch green beans and add a squeeze of lemon.
7. Serve the tofu with dipping sauce and a side of green beans and enjoy!

How to make

1. Place sauce ingredients in a bowl and whisk to combine. Set aside.
2. Bring a large pot of water to the boil. Add soba noodles when water starts to bubble and cook according to the instructions on the packet.
3. Warm olive oil in a pan and cook broccoli with a pinch of salt for 5 minutes or so.
4. Drain the noodles and combine with the broccoli and sauce in the pan. Add a squeeze of lime. Divide into bowls and serve.

How to make

1. Heat half the oil in a frying pan on medium heat, add the chicken and fry for approximately 3-4 minutes until golden and cooked through. Remove the chicken from the pan and set aside.
2. Add the remaining oil to the pan. Add the onion and paprika and fry for 5 minutes until soft. Add the tomatoes, corn and chicken and cook for 2 minutes, then transfer to a bowl.
3. Carefully wipe the frying pan clean. Add one of the wraps to the pan. Spoon a third of the chicken mixture on top, sprinkle with a third of the grated cheese and place another wrap on top. Push down and fry for 2 minutes, then flip over and cook for another 2 minutes.
4. Repeat with the remaining tortillas, filling and cheese.
5. Slice into wedges and serve with sliced avocado and a spoonful of Greek yoghurt.

How to make

1. Preheat oven to 180°C and grease 6 mini loaf tins.
2. In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Mix well with a whisk.
3. In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon until combined. Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.
5. Divide the batter evenly between the loaf tins.
6. Bake the muffins for 25 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
7. Place the muffin tin on a cooling rack to cool before serving.

Tips:

(Optional)
If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

How to make

1. Preheat oven to 180°C.
2. Grease 16 holes of two 12-hole (⅓ cup-capacity) muffin tins.
3. Whisk eggs, milk and oil in a bowl.
4. Combine tuna, corn, flour, mozzarella, onion in a large bowl. Season with salt and pepper. Make a well. Add milk mixture. Stir until just combined. Divide mixture evenly among 16 holes in prepared muffin tins.
5. Bake for 25 to 30 minutes or until muffins are golden and just firm to the touch. Stand in pans for 5 minutes. Carefully transfer to a baking paper-lined wire rack to cool. Serve warm or cold.

How to make

1. Preheat oven to 200°C (fan forced). Grease and line a 20cm x 30cm slice pan with baking paper, leaving 5cm overhanging the long sides.
2. For the pesto, place all ingredients in a food processor and whiz until smooth. Cover and place in fridge until needed.
3. Place stock and milk in a saucepan over high heat. Bring to the boil then, stirring constantly, add polenta in a slow, steady stream. Reduce heat to low and cook, stirring, for 6-8 minutes until thick. Stir in parmesan, ricotta and butter. Season with salt and pepper.
4. Using a julienne vegetable peeler or mandolin, slice the zucchini into long, thin spaghetti-like strips. Add to polenta mixture with half the pesto and stir to combine.
5. Transfer to prepared pan, and with wet hands, spread out evenly. Bake for 40 minutes or until golden. Cool in pan. Turn out onto a board and drizzle with remaining pesto.

How to make

1. Place the fruit and nuts into a bowl and drizzle with 2 tbsp orange juice; set aside.
2. Into a large bowl, place the cream and condensed milk and add a smattering of orange zest. Using electric beaters, beat together until soft peaks form, 2 to 3 minutes.
3. Sprinkle the fruit and nut mixture over the base of the prepared pan.
4. Pour the creamy mixture over the nut mixture, use the back of a spoon to smooth the surface.
5. Cover loosely with glad wrap and freeze overnight until firm.
6. When ready to serve, unmould by dipping the tin partly in warm water for 15 seconds and tip over onto a chopping board. Then transfer to a serving platter.
7. Cut into 2.5cm-thick slices and serve immediately.

How to make

1. Pre-heat oven to 180 C. Generously butter or spray the bottom and sides of 9-by-5-inch loaf pan with cooking spray.
2. In a large bowl, stir flour, nuts, raisins, brown sugar, salt and baking soda. Stir in milk. Pour batter evenly into prepared pan.
3. Bake 50 minutes until golden brown. Cool completely in pan on cooling rack. Transfer to freezer and freeze for at least 1 hour, but no more than 3 hours.
4. Heat oven to 200 C. Remove loaf from pan. Use sharp serrated knife to cut the loaf into 1/8-inch thick slices. Arrange slices in single layer on rimmed baking sheets. Bake 15 to 20 minutes until golden brown, flipping halfway through baking. Transfer to cooling rack to cool completely.
5. Store at room temperature in an airtight container up to 1 week.

How to make

1. Melt the chocolate in a bowl over hot water.
2. Crumble the fruit cake into a large bowl.
3. Add the rum and melted chocolate.
4. Mix well until everything is combined.
5. Line baking trays with greaseproof paper. Roll 2tbsp of the mixture into a ball, place on trays.
6. Continue until all the mixture is used up.
7. Melt chocolate. Spoon the melted chocolate over each ball, allowing the icing/chocolate to trickle down the sides.
8. Sprinkle coconut flakes and place in the refrigerator to set.

How to make

1. Process ¾ cup of pistachios in a food processor until finely chopped. Transfer to a shallow bowl.
2. Place remaining pistachios, almonds, coconut, apricot, dates and cacoa powder in same food processor. Process until finely chopped.
3. In a large bowl combine syrup and almond spread. Microwave or heat up to loosen spread and maple syrup. Stir in the nut mixture.
4. Using wet hands, roll 2 tbsp of mixture into balls. Roll in pistachios to coat. Place on a tray. Refrigerate for 2 hours, or until firm.

How to make

1. Preheat the oven to 180°C fan assisted. Line the base and sides of a square 7-inch baking tin with baking paper.
2. Transfer the medjool dates to a small bowl, cover with roughly 250ml (1 cup) of hot water straight from the kettle and set to one side to soak while you do the next steps.
3. Transfer the sunflower seeds, pumpkin seeds, almonds, quinoa and oats to a large baking tray, and then roast them in the oven for 10 minutes.
4. Drain the medjool dates, reserving the water, then remove and discard the stones. Add the dates to a blender along with the chia seeds, 150ml of the reserved date water, maple syrup, vanilla extract and a pinch of salt. Blend until smooth, transfer to a large mixing bowl along with the toasted nuts and seeds. Stir everything until fully combined.
5. Pour the mixture into the lined baking tin and even it out by pushing down with a little baking paper until the mixture is compact. Bake for 15-20min until slightly golden, cool.
6. Add the dark chocolate to a metal or glass bowl, then place the bowl over a saucepan containing 2cm (approx. 1 inch) of hot water and bring the water to a gentle simmer on a low heat (make sure the water level isn’t high enough so it’s contact with the bowl). Stir the chocolate occasionally. Once it has melted completely (this will take 3-5 minutes), remove the bowl from the heat. Pour the chocolate over the energy bar mixture and tilt the baking tin to ease the chocolate to the edges.
7. Leave to one side for roughly 1 hour or until the chocolate sets.
8. Slice into 12 bars and store in an airtight container for up to a week.

How to make

1. Puree everything together in a blender until nice and smooth.
2. Serve immediately over crushed ice.

How to make

1. Preheat oven to 170C, remove the top part of the rind with a sharp knife.
2. Sprinkle the nuts on top.
3. Bake for 5-10min until cheese is slightly gooey and nuts are toasted. Sprinkle raisins over the top and drizzle with honey.
4. Serve with your choice of crackers.
5. Optional: Perfect with fresh slices of pear or Lavosh.

How to make

1. In batches, dredge cubes of chilli halloumi into the flour, followed by the beaten eggs and finally the breadcrumbs, shaking off any excess after each coat.
2. Pour 2 inches oil into a large frying pan and turn to medium to high heat.
3. In batches, carefully add each piece to the oil and fry for about 3 minutes on each side, until golden brown.
4. Using a slotted spoon, transfer the nuggets to a clean cooling rack lined baking sheet and lightly season with salt and pepper. Repeat until all nuggets have been fried.
5. Transfer all halloumi nuggets to a platter and serve with sweet chilli sauce.

How to make

1. Brush mushroom caps with olive oil
2. Spoon chopped sun-dried tomatoes into mushrooms cap.
3. Cover a baking tray with baking paper or foil. Bake at 180 C for 10 minutes.
4. Top with cheese and bake for 3 minutes until cheese is melted. Sprinkle with thyme.

How to make

1. Scatter salad onto a serving platter. Spring with salmon, feta and capers. Serve seasoned with cracked pepper.

How to make

1. Remove the skin from the pineapple and cut into large chunks.
2. Thread the pineapple, ham and halloumi onto a metal or bamboo skewer. Alternate the ingredients until the skewer is almost full.
3. Brush with oil and place on the barbecue or under a hot grill, turning every couple of minutes or until golden.

How to make

1. In a food processor, pulse garlic until coarsely chopped. Add the mushrooms and basil and pulse until finely chopped. In a medium bowl, stir the mushroom mixture and mince until well combined.

2. Heat a large heavy-based frying pan over medium-high heat. Add the mince mixture. Cook, stirring to break up any lumps, for 5 mins or until cooked through. Add Community Co Pasta Sauce and 1/2 cup (125ml) water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 mins or until sauce thickens slightly.

3. Meanwhile, in a large saucepan of boiling water, cook the Community Co  Spiral Pasta following packet directions or until al dente. Drain, reserving 1/4 cup (60ml) of cooking liquid.

4. Add the pasta to the sauce mixture in pan and toss to coat, adding enough reserved cooking liquid to loosen the sauce if necessary. Season with pepper. Serve with finely grated parmesan and basil leaves.

How to make

1. Heat 2 teaspoons of Community Co vegetable oil in a wok or large deep-frying pan over medium-high heat.

2. Pour in egg and cook, swirling the pan to coat the base evenly. Draw in the sides to let the uncooked egg run onto the pan as it cooks. Roughly break up with a wooden spoon or spatula, turning and tossing, until cooked. Transfer to a plate.

3. Heat the remaining oil in the wok. Stir-fry the bacon and onion for 3-4 mins or until the onion is soft and bacon is starting to colour. Add the carrot and  peas and stir-fry for 1 min.

4. Meanwhile, open the Community Co Jasmine Rice packets and microwave together for 90 secs. Add to wok and stir-fry for 1 min to separate grains. Add soy sauce to taste and stir-fry until heated through. Stir in coriander.

How to make

1. Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined.

2. Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface.

3. Turn and cook for 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches.

4. Serve with Community Co Butter and Orange Marmalade.

How to make

1. In a bowl, combine Rolled Oats, Apple, Coconut Water and Greek Style Yoghurt.

2. Cover and place in the fridge overnight to soak.

3. In the morning, top with more yoghurt, sliced peaches, raspberries, a drizzle of Honey and sprinkle with Chia Seeds for a nutty crunch.   

How to make

1. Heat the oil in a large fry pan over a high heat. Cook the beef mince for 5 minutes, stirring frequently, until brown. Stir in the Taco seasoning and 2 tablespoons of water and cook for a further 2 minutes.

2. Heat the Tortillas to pack instructions

3. Serve the warmed Tortillas with the beef mince, lettuce, avocado, chopped tomatoes with coriander, a dash of lime and top off with the shredded cheese.

How to make

1. Heat oil in a large frying pan over medium-high heat. Cook burgers for 4 minutes on each side or until browned and cooked through.

2. Place roll bases on plates. Top with lettuce, burgers, cheese, tomato and onion. Spread roll tops and drizzle with Tomato or BBQ sauce. Enclose burgers with roll tops, then serve.